V60 02 V60
Five Equal Pours
by Nicole Battefeld-Montgomery
Nicole Battefeld's five-pour V60 method with 60g per pour. 2018 German Barista Champion recipe designed for honest flavors, body retention, and natural acidity.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:15
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Bloom with 60g in slow circles.
To 60g 10s Circular -
0:30 02Pour
Second pour: to 120g.
To 120g 12s Circular -
1:00 03Pour
Third pour: to 180g.
To 180g 12s Circular -
1:30 04Pour
Fourth pour: to 240g.
To 240g 12s Circular -
2:00 05Pour
Final pour: to 300g.
To 300g 12s Circular -
3:15 06Done
Drawdown complete. Target ~3:15.
Notes
Original source
Recipe by Nicole Battefeld-Montgomery, published at nicolebattefeld.com.
More V60 02 recipes
See all V60 02 recipes →- 01 Single Circular Pour byBlue Bottle Coffee Blue Bottle Coffee's official pour-over method. A bloom followed by a steady circular pour. Blue Bottle emphasizes freshness — beans within two weeks of roast date. Ratio 1:16.7 Time 3:00
- 02 Constant Spirals byCounter Culture Coffee Counter Culture Coffee's brew guide: 1:16.7 ratio with steady spiral pours for consistent extraction. Ratio 1:16.7 Time 3:45
- 03 Jonathan Gagné byJonathan Gagné Jonathan Gagné's (Coffee ad Astra) high-extraction V60: boiling water, nest bloom technique, and slow flower-pattern pour. Ratio 1:17 Time 4:30
- 04 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. Ratio 1:15 Time 3:30
- 05 Official Recipe byHario The standard recipe from Hario. Three pours with circular motions for a balanced cup. Ratio 1:16.9 Time 3:30
More by Nicole Battefeld-Montgomery
View all recipes by Nicole Battefeld-Montgomery →Other V60 models
View all V60 models →Learn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.